Try our Quinoa and Black Bean Stuffed Mini Peppers for a tasty and nutritious snack. These bite-sized peppers are filled with a flavorful mixture of quinoa, black beans, and spices.
Quinoa and Black Bean Stuffed Mini Peppers
Looking for a healthy and satisfying snack? Our Quinoa and Black Bean Stuffed Mini Peppers are the perfect choice. These colorful bite-sized peppers are filled with a delicious combination of protein-rich quinoa, fiber-packed black beans, and a blend of flavorful spices.
Whether you’re hosting a party or simply looking for a nutritious snack, these stuffed mini peppers are sure to impress with their vibrant appearance and delightful taste.
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Quinoa and Black Bean Stuffed Mini Peppers
Ingredients
- 12 mini bell peppers, halved and seeds removed
- 1 cup cooked quinoa
- 1 cup black beans, rinsed and drained
- 1/2 cup corn kernels
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: sliced avocado, sour cream, salsa
Nutritional Information (Per Serving)
- Calories: 120
- Protein: 5g
- Carbohydrates: 22g
- Fiber: 4g
- Fat: 2g
- Sugar: 2g
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, combine the cooked quinoa, black beans, corn kernels, red onion, cilantro, lime juice, cumin, chili powder, salt, and pepper.
- Stuff each mini pepper half with the quinoa and black bean mixture.
- Place the stuffed peppers on a baking sheet and bake for 15-20 minutes, or until the peppers are tender and slightly charred.
- Remove from the oven and let them cool slightly before serving.
- Garnish with optional toppings like sliced avocado, sour cream, or salsa.
- Enjoy the Quinoa and Black Bean Stuffed Mini Peppers as a delicious and nutritious snack!
Service Suggestion
- Serve with a side of fresh salsa or guacamole for dipping.
- Pair with a refreshing glass of iced tea or a fruity mocktail for a complete snacking experience.
Notes
- For a spicier kick, add some diced jalapeños to the quinoa and black bean mixture.
- Make a double batch and store leftovers in the refrigerator for a quick and healthy snack option throughout the week.
